Toast 2 or 3 Vans plain waffles, break them apart and process them in food processor, pulsing on and off until they resemble classic breadcrumbs (not too fine).
I add in several dashes of dried Italian herb mix, or a simple combo of dried basil, parsley and marjoram. Drizzle in some high quality extra virgin olive oil as you pulse - just until they are moist and begin to stick together a bit.
* To make a classic pan-fried crumb topping, I pour a tablespoon or so of good olive oil in a medium hot skillet and toss in the processed waffle crumbs. I add dried Italian herbs to taste and stir, shake the pan and brown them for a minute, then add the crumbs to the recipe.
* To add these not-bread crumbs to recipes such as Karina's Maple-Apricot Glazed Meatloaf or Steve's yummy gluten-free Italian Meatballs, proceed as directed but leave out the olive oil. You can also use these dry crumbs in gluten-free burgers.
Wednesday, March 4, 2009
Friday, February 13, 2009
Gravy
GLUTEN-FREE GRAVY
1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste
Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.
Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.
1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste
Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.
Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.
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